Address- Prepares and cooks entrees soups, vegetables, and starches using griddle, frying, steaming, and broiling equipment. Cuts, trims and cooks meat, fish, and poultry; adds spices and seasoning, and prepares the food items using the appropriate equipment according to the recipe. Slices, carves, or otherwise portions cooked foods to ensure effective portion control and optimum use of food.
- Cooks food items such as meats, entrée dishes, vegetables, specific patient diet order menu items, etc according to department guidelines.
- Evaluates food services preparation; reports spoiled or unattractive food, defective supplies or equipment, and other unusual conditions to the supervisor.
- Ensures adequate level of food supplies for daily cooking needs; informs supervisor as needed to maintain sufficient supplies.
- Follows Department procedures to ensure the safe handling of all food items including covering, labeling, and dating of food items.
